Coriander Chicken Thighs with Cauliflower and Herbed Yogurt

Coriander Chicken Thighs with Cauliflower and Herbed Yogurt

Juicy roasted chicken thighs, fragrant with coriander, garlic, and lemon, nestled beside caramelized cauliflower and finished with a cool, garlicky herbed yogurt—this is a full, flavor-packed dinner on one pan. Everything roasts together until the chicken skin crisps and the cauliflower edges turn golden, then you spoon over a tangy yogurt sauce that pulls it all together.

It’s simple enough for a weeknight, impressive enough for guests, and feels like something you’d order in a modern Mediterranean restaurant.

Why You’ll Love It

  • One-pan wonder: Chicken and cauliflower share the same tray for minimal dishes.
  • Big spice, simple ingredients: Ground coriander, garlic, lemon, and olive oil do the heavy lifting.
  • Built-in sauce: Herbed yogurt adds creaminess, brightness, and a fresh finish.
  • Balanced meal: Protein, veg, and sauce all in one—just add flatbread or rice if you like.

Ingredients

For the Coriander Chicken & Cauliflower

  • 6 bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1,100 g)
  • 1 medium head cauliflower, cut into florets
  • 3 tbsp olive oil, divided
  • 1 ½ tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked or sweet paprika
  • 3–4 garlic cloves, minced
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp kosher salt (plus more to taste)
  • ½ tsp freshly ground black pepper
  • Pinch of red pepper flakes (optional, for heat)

For the Herbed Yogurt

  • 1 cup (240 g) plain Greek yogurt (whole milk for best flavor)
  • 2 tbsp extra-virgin olive oil
  • 1 small garlic clove, very finely grated or minced
  • 2–3 tbsp fresh chopped cilantro
  • 2–3 tbsp fresh chopped parsley (or mint, or a mix)
  • 1–2 tbsp fresh lemon juice, to taste
  • ¼–½ tsp kosher salt, to taste
  • Black pepper, to taste

To Finish

  • Extra herbs (cilantro/parsley) for sprinkling
  • Lemon wedges for serving
  • Optional: warm flatbread, naan, or rice on the side

Time & Yield

  • Prep: 15–20 minutes
  • Marinate (optional but ideal): 30–60 minutes (or up to 8 hours in the fridge)
  • Cook: 30–35 minutes
  • Total (active): ~45 minutes (plus optional marinating)
  • Yield: 4 servings

Instructions

1) Marinate the Chicken

  1. Mix the marinade:
    In a large bowl, whisk together:
    • 2 tbsp olive oil
    • Ground coriander, cumin, paprika
    • Minced garlic
    • Lemon zest and lemon juice
    • Salt, black pepper, and red pepper flakes (if using)
  2. Coat the chicken:
    • Pat chicken thighs dry with paper towels.
    • Add them to the bowl and toss well to coat, making sure the marinade gets under the skin as much as possible.
  3. Marinate:
    • Let sit at room temperature for 20–30 minutes, or cover and refrigerate up to 8 hours for deeper flavor.
    • If refrigerated, pull them out 20 minutes before baking to take the chill off.

2) Prep the Cauliflower & Pan

  1. Preheat the oven:
    • Heat oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup (optional).
  2. Season the cauliflower:
    • In a separate bowl, toss cauliflower florets with:
      • 1 tbsp olive oil
      • A pinch of salt and pepper
      • Optional: a small pinch of coriander or cumin if you want extra flavor harmony.
  3. Arrange on the pan:
    • Spread the cauliflower out on the sheet pan in a single layer, leaving space for the chicken thighs.
    • Nestle the marinated chicken thighs among the cauliflower, skin side up, making sure everything isn’t crowded (roasting, not steaming).

3) Roast Until Crispy & Caramelized

  1. Roast:
    • Roast for 30–35 minutes, rotating the pan halfway through, until:
      • Chicken skin is deeply golden and crisp,
      • Cauliflower is tender and nicely browned on the edges,
      • Internal temperature of chicken reaches 165°F (74°C) in the thickest part (avoiding the bone).
  2. Optional extra char:
    • For even more color, broil on high for 2–3 minutes at the end—but watch closely so it doesn’t burn.

4) Make the Herbed Yogurt

You can do this while the chicken and cauliflower roast.

  1. Combine ingredients:
    • In a bowl, mix together:
      • Greek yogurt
      • Olive oil
      • Garlic
      • Chopped cilantro and parsley
      • Lemon juice
      • Salt and pepper
  2. Adjust to taste:
    • Add more lemon for brightness, more herbs for freshness, and salt as needed.
    • The sauce should be creamy, tangy, and well-seasoned—tasting great on its own.

5) Serve

  1. Rest the chicken:
    • Let the chicken rest on the pan for 5 minutes after it comes out of the oven.
  2. Plate it up:
    • Spoon roasted cauliflower onto plates or a large serving platter.
    • Top with chicken thighs.
    • Dollop or drizzle the herbed yogurt over the top (or serve on the side for dipping).
  3. Finish:
    • Sprinkle with extra fresh herbs.
    • Serve with lemon wedges for squeezing.
    • Add warm flatbread, naan, or a scoop of rice if you want extra carbs to soak up the juices.

Nutrition (Per Serving – Approximate, for 4 servings)

  • Calories: ~430–520 kcal
  • Protein: ~30–35 g
  • Fat: ~28–34 g
  • Carbs: ~10–15 g
  • Fiber: ~3–4 g
  • Sodium: Depends on salt and yogurt brand

(Values vary based on exact sizes, oil used, and how much yogurt you add.)

Serve It Like This

  • Casual family dinner: Bring the whole tray to the table and let everyone serve themselves, with a bowl of herbed yogurt in the center.
  • Light but satisfying: Serve with a simple cucumber-tomato salad dressed in olive oil and lemon.
  • Meal-prep style: Pack roasted chicken and cauliflower in containers with a small side cup of yogurt so it stays thick and fresh.

Pro Tips for Juicy Chicken & Perfect Cauliflower

  • Dry the chicken well: Patting the thighs dry helps the skin crisp beautifully.
  • Don’t crowd the pan: Space between pieces lets everything roast instead of steam. Use 2 pans if needed.
  • Use high heat: 425°F (220°C) is ideal for crispy skin and caramelized cauliflower.
  • Stir the cauliflower once: Toss the florets halfway through roasting if you want more even browning.
  • Garlic in yogurt, not roast: Keeping most of the garlic in the marinade and yogurt (not on top of the chicken skin) prevents burning.

Variations & Twists

  • Coriander-Lemon Only:
    • Skip cumin and paprika for a cleaner, lighter coriander + lemon flavor.
  • Spicier Version:
    • Add ½–1 tsp chili powder or extra red pepper flakes to the marinade.
  • Add More Veg:
    • Toss in red onion wedges, carrot slices, or chickpeas with the cauliflower for extra color and texture.
  • Herb Swap:
    • Use dill and mint in the yogurt for a more Middle Eastern-inspired profile.

Make-Ahead, Storage & Reheating

  • Make-Ahead:
    • Marinate the chicken and cut the cauliflower up to 1 day ahead, storing separately in the fridge.
  • Storage:
    • Refrigerate leftover chicken and cauliflower for up to 3–4 days in an airtight container.
    • Herbed yogurt keeps 2–3 days in the fridge. Stir before using.
  • Reheating:
    • Reheat chicken and cauliflower on a sheet pan at 350°F (175°C) for 10–15 minutes, or until warmed through.
    • Add the yogurt cold or at room temperature after reheating.

Why This Recipe Works

Coriander, garlic, and lemon form a bright, aromatic base that loves dark meat chicken—thighs stay juicy even at high heat. Roasting the cauliflower right on the same pan in the chicken’s rendered fat gives you crisp, flavorful florets with minimal effort. The cool, tangy herbed yogurt finishes everything with creaminess and freshness, so the dish feels both comforting and light.

Final Thought: Roast it all on one pan, swirl on that herbed yogurt, and you’ve got a coriander-scented chicken dinner that tastes like way more effort than it actually takes.

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